QUALIFICATIONS & EXPERIENCE:

• Extensive and demonstrable experience (5+ years) as an Operations Manager or in a senior multi-site management role within the restaurant industry, with a strong focus on casual dining and experience overseeing at least two locations, including some exposure to or understanding of kitchen operations.
• Proven success in managing the end-to-end operations of multiple restaurant locations, including both front and back of house.
• Significant and successful experience in leading and managing new restaurant openings, including the recruitment and training of kitchen staff.
• Exceptional leadership and team management skills with a track record of building, motivating, and developing high-performing multi-site teams across both service and kitchen functions.
• Strong financial acumen and a deep understanding of restaurant P&L management, budgeting, and cost control across multiple units, including food costing and kitchen efficiency.
• Comprehensive knowledge of all aspects of restaurant operations, including service standards, kitchen management, inventory control (both front and back of house), health and safety regulations, and licensing requirements.
• A willingness and aptitude to learn and understand detailed kitchen operations, recipes, and preparation methods.
• Excellent organizational, time-management, problem-solving, and decision-making skills.
• A proactive, results-oriented approach with the ability to work autonomously and drive initiatives forward.
• Outstanding communication and interpersonal skills with the ability to build strong relationships at all levels, including kitchen staff.
• A genuine passion for the hospitality industry and a commitment to delivering exceptional food and guest experiences.
• Eligibility to work in the UK.

ABOUT THE ROLE:

We are seeking a highly accomplished and results-oriented Operations Manager with a proven track record of successfully overseeing operations in a multi-site restaurant environment. This pivotal role demands a strategic and hands-on leader who can immediately take ownership of the operational aspects of our existing Shoreditch and Fitzrovia restaurants and drive the successful launch and efficient ongoing management of our new Notting Hill location. A crucial aspect of this role will be the willingness and ability to become fully conversant with our kitchen operations, working alongside the kitchen teams to understand our recipes, preparation methods, and quality standards. This will enable you to effectively manage both front and back of house and ensure consistent excellence across all areas of the business, effectively stepping into the owner’s operational responsibilities to facilitate strategic growth.

KEY RESPONSIBILITIES:

• Strategic Operational Leadership: Develop and implement operational strategies and best practices to ensure efficiency, profitability, and consistent brand standards across all current (Shoreditch, Fitzrovia) and future (Notting Hill) locations.
• Full Multi-Site Management (Front & Back of House): Take complete ownership of the day-to-day operations of both front-of-house (customer experience, service standards) and back-of-house (kitchen efficiency, food quality) across our existing restaurants in Shoreditch and Fitzrovia. This includes actively engaging with and understanding kitchen operations.
• Kitchen Immersion & Oversight: Spend dedicated time working alongside our kitchen teams to learn and understand our recipes, food preparation techniques, quality control standards, and kitchen management procedures. This knowledge will be essential for effective back-of-house management and ensuring consistent food quality across all locations.
• New Restaurant Launch Expertise: Lead and manage all operational aspects of the new Notting Hill restaurant opening, including pre-opening planning, team recruitment and training (for both front and back of house), and ensuring a smooth and successful launch.
• Financial Performance & Analysis: Take full accountability for the financial performance of all locations (Shoreditch, Fitzrovia, and Notting Hill), including rigorous monitoring and analysis of KPIs, budget management, cost control (food, beverage, labour), and driving revenue growth.
• Team Development & Leadership (Front & Back of House): Recruit, train, mentor, and inspire high-performing teams across all locations and departments, fostering a culture of excellence, collaboration, and accountability. This includes the ability to effectively assess and develop kitchen staff.
• Standardization & Continuous Improvement (Front & Back of House): Develop and implement standardized operating procedures, policies, and training programs for both front and back of house to ensure consistency and drive continuous improvement in efficiency and quality across all sites.
• Inventory & Supply Chain Management: Oversee efficient inventory management systems, including food and beverage, and build strong relationships with suppliers to ensure optimal quality, cost-effectiveness, and consistent supply across all locations.
• Compliance & Risk Management: Ensure full compliance with all health, safety, food hygiene, and licensing regulations across all sites, proactively mitigating operational risks in both service and kitchen areas.
• Problem Solving & Decision Making (Front & Back of House): Demonstrate strong analytical and problem-solving skills to identify and resolve operational challenges effectively across all areas of the restaurants and make sound, independent decisions.
• Reporting & Communication: Provide clear, concise, and regular reports on operational performance, key challenges, and strategic initiatives to the owner, including insights into both front and back of house operations. Maintain open and effective communication across all restaurant teams.